Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon

Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon

Ready in 1 hour

This unusual salmon marinade makes for an exceptionally moist and delicious final product. Two guests remarked tonight that it's the best salmon they've ever had. You might not normally be tempted to try these ingredients together, but if you're looking for a change from ordinary grilled salmon... which is certainly delicious on its own... give this one a try and you may be pleasantly surprised. I highly recommend you use fresh, wild king salmon if you can get it.

"GREAT recipe! At my house, I do not prepare any foods with sugar, white flours, white rice, white taters, you get the gist. So when I made this, I substituted the 2T brown sugar for an equal amount of sugar-free pancake syrup and the 1T of honey for 2T of my homemade, sugar-free apple butter. Other than that, your recipe directions were followed precisely and the dish was a HUGE hit! thanks for sharing! :)"

- theMilkmaid

Top-ranked recipe named "Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon"

4.6 avg, 103 review(s) 94% would make again

Ingredients

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3 pounds Salmon; skin on one side; fresh King Salmon works best for this recipe
3 tablespoons Balsamic vinegar
1/4 cup Vegetable oil
2 tablespoons Brown sugar
1 tablespoon Honey
2 1/2 tablespoons Soy sauce

Original recipe makes 4 Servings

Servings  

Preparation

Wash and prepare salmon.

I strongly recommend fresh King salmon, if you can get it, for this dish. Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).

Carefully place the salmon in a large airtight recloseable (ziploc) bag. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate... you still want to primarily taste the salmon).

Prepare grill to medium-high heat.

Turn down heat to medium-low.

Grill salmon, skin side down, COVERED for about 7-9 minutes until you can see moist flakes (see photo). Your cook time will vary greatly with the thickness of the salmon and the heat of the grill. Use a fork if you need to to check for doneness. When the salmon flakes at the thickest part, but is still moist, take salmon off grill.

Tip: Leave the skin ON the grill if it's adhered (which it probably has), you'll generally be able to get the salmon off, whole, without it breaking if you don't try to get the skin off. Fortunately, you really don't want to eat it anyway; let it burn off for a bit and scrape it off.

You may have success removing the thinner pieces of the salmon progressively (so they don't overcook) and serving the thicker pieces last.

Verified by stevemur

nom nom photo by cynlor cynlor

photo by charlene01d charlene01d

photo by Mrym1981 Mrym1981

photo by josémarta josémarta

Don't let the salmon burn... keep your eye on the clock! photo by stevemur stevemur

See 2 more photos
Calories Per Serving: 895 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

"I recommend preceding it with this recipe  " stevemur stevemur

"If you have leftovers, I suggest making this  " stevemur stevemur

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Reviews for Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon All 103 reviews

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Fabulous, will make again.
cindylong 1 month ago
Tried this recipe for the first time about a year ago. It is now my 'go to recipe' for salmon. Easy, delicious, and the kids love it too. I do use a little less oil than the recipe calls for. Highly recommended.
Oshlove 1 month ago
So delicious but only without the balsamic!
lilil95 3 months ago
mireillewilliams 8 months ago
Delicious, my wife loved it! Easy and fast.
Luis_V 10 months ago
Good glaze. Nice for when you want do a little something different with salmon.
dakotarussell 11 month ago
Wonderful and delicious!! I love the flavor of salmon and was looking for something different and this recipe is it. I am unable to get the recommended salmon but it is delicious with Alaska pink salmon which is available in my area year round. Usually make it 2-3 times a month and serve with stir fry vegies. Highly recommend.
sunnygal 11 month ago
I'm new to Big Oven and this I'd the first thing I've made... It was really easy to prepare and came out great... I'm totally inspired!!
happyspider 12 months ago
This was extremely good to the adults but the kids weren't feeling it. I appreciated the simplicity a lot, and it was fresh and flavorful.
MauraSpeckt 1 year ago
timbeckett 1 year ago
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